Description
These indulgent rhubarb fritters are a delightful treat, bursting with tangy rhubarb chunks enveloped in a cardamom-spiced dough. Finished with a luscious rhubarb glaze sweetened with lemon, this recipe combines a unique flavor profile with a crispy golden finish. Perfect for a special breakfast or a charming dessert, these fritters are sure to be irresistible.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cardamom
- ½ teaspoon coarsely ground black pepper
- 1 cup buttermilk
- 2 oz melted butter
- 2 eggs
- ½ cup granulated sugar
- 1 tablespoon instant yeast
Rhubarb Maceration
- 1½ lbs rhubarb, diced
- 1 cup granulated sugar (for macerating)
- ¼ teaspoon salt (for macerating)
Glaze
- 2 cups confectioners’ sugar
- 1 teaspoon lemon juice
- Rhubarb juice extracted from macerated rhubarb
- Additional 1 cup granulated sugar (to dissolve in rhubarb juice)
Frying
- 2 quarts vegetable oil for frying
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, baking soda, salt, ground cardamom, and coarsely ground black pepper until evenly combined.
- Mix Wet Ingredients & Yeast: In a separate bowl or mixer, combine 1 cup of buttermilk, 2 oz of melted butter, 2 room-temperature eggs, ½ cup of granulated sugar, and 1 tablespoon of instant yeast. Mix well until everything is fully combined.
- Combine Dry & Wet: Gradually add the dry ingredient mixture to the wet ingredients. Stir until a thick, cohesive batter forms.
- Add Remaining Flour & Knead: Gradually incorporate the remaining flour into the batter. Knead the dough with a dough hook or by hand for about 5 minutes until it feels smooth and supple.
- First Proof: Shape the kneaded dough into a ball and place it in an oiled bowl. Cover it with plastic wrap and let it rise in a warm spot until it doubles in size, about 1 to 1½ hours.
- Macerate Rhubarb: Toss 1½ lbs of diced rhubarb with 1 cup of granulated sugar and ¼ teaspoon of salt. Allow it to sit for at least 60 minutes to draw out the juices.
- Make Glaze: On medium-low heat, warm the extracted rhubarb juice along with 1 cup of granulated sugar until the sugar dissolves completely. In a separate bowl, combine 2 cups confectioners’ sugar and 1 teaspoon lemon juice. Gradually whisk in the warm rhubarb juice mixture until the glaze reaches the consistency of thin pancake batter.
- Shape Fritters: Turn the risen dough onto a floured surface and knead it smooth. Roll the dough into a rectangle approximately 16 inches by 12 inches. Spread two-thirds of the macerated rhubarb evenly over one half of the dough, then fold the other half over to cover the rhubarb.
- Repeat Rhubarb Embedding: Spread the remaining one-third of the macerated rhubarb on top of the folded dough, fold again, and flatten to form a log roughly 12 inches long and 3 inches wide. Slice this log into 12 equal pieces.
- Form Individual Fritters: Shape each piece into rough discs by enclosing the rhubarb chunks inside. Place the shaped fritters on a floured or parchment-lined sheet pan to rest briefly.
- Fry: Heat 2 quarts of vegetable oil to 350°F (175°C) in a deep fryer or heavy bottomed pot. Fry 2 fritters at a time for 4-5 minutes per side, until golden brown and cooked through. Use a slotted spoon to transfer to a cooling rack.
- Glaze & Serve: While the fritters are still warm, dip the tops into the prepared rhubarb glaze. Return them to the cooling rack to let the glaze set slightly before serving.
Notes
- Ensure the rhubarb pieces are well coated and macerated for the best flavor and juiciness.
- Maintain the oil temperature at 350°F to avoid greasy fritters and ensure even cooking.
- The glaze consistency can be adjusted by adding more rhubarb juice or sugar as needed for dipping.
- This dough uses yeast, so allow proper rising time for the best texture.
- Serve the fritters shortly after glazing for optimal freshness and flavor.
